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These Russian Tea Cakes always stir up the warmest memories in my home. Through years of holiday baking, my mom fine-tuned this recipe for these buttery little treats that just dissolve when you eat them. Coated in powdered sugar, they remind everyone of tiny snowballs - just right for celebrating winter.
Easy but Impressive
It amazes me how a few good ingredients can make something so wonderful. Watching butter, sugar and nuts change into these soft goodies always gets me. What makes them truly remarkable is how uncomplicated they are.
Ingredients List
- Butter: Unsalted works best so I can adjust the taste myself.
- Powdered Sugar: Always sift it for that velvety smoothness we want.
- Pure Vanilla: A small amount pulls all flavors together.
- Salt: Just a dash makes everything taste better.
- All-Purpose Flour: Careful measurement ensures they turn out perfectly.
- Chopped Nuts: Pecans are my go-to, but try walnuts or almonds too.
- Extra Powdered Sugar: For that snow-like dusting on top.
Baking Instructions
- Mix Your Base
- Whip butter with powdered sugar until it's fluffy and light. Mix in vanilla and salt, then slowly add flour until you've got thick dough.
- Add Your Nuts
- Carefully stir in the finely chopped nuts to create tasty bits throughout.
- Form Into Balls
- Roll the mixture into small rounds - a cookie scoop helps make them all the same size.
Baking Time
- Heat Them Up
- Put cookies in a 350°F oven for 10-12 minutes until they're slightly golden on the bottom.
- First Sugar Roll
- Right after taking them out, roll the hot cookies in powdered sugar.
- Second Coating
- After they've cooled completely, roll them again in sugar for that perfect snowy look.
Personal Touches
I sometimes throw in mini chocolate chips or swap different nuts for fun. For kids, I make them smaller - perfect for little fingers. Each twist adds its own special touch to these family favorites.
Pro Tips
- Don't rush measuring your flour - it matters for the right texture.
- Cut nuts into tiny pieces so your cookies don't fall apart.
- A cookie scoop means they'll all cook the same way.
Storage Ideas
These gems stay good for a week in an airtight container - if your family doesn't gobble them up first! I often freeze uncooked dough balls or finished cookies for surprise visitors. Just add fresh powdered sugar after they thaw and they'll taste freshly baked.
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Frequently Asked Questions
- → Which nuts taste best in these cookies?
- Chop up pecans, walnuts, or almonds finely—they all taste amazing and provide great texture.
- → Can I skip the nuts in this recipe?
- Sure, leave them out or swap for mini chocolate chips or toffee. The texture changes a bit but it's still amazing.
- → Why is powdered sugar used twice for coating?
- The warm cookies first soak up the sugar. After they cool, another coat creates that snowy, signature look.
- → Can you freeze these treats for later?
- Absolutely. Pop them into an airtight box, and they're good to go for up to 4 days.
- → What are some twists to this cookie?
- Switch up the nuts, sprinkle in spices like cinnamon, or throw in chocolate chips for a tasty spin.